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Crockpot Lasagna Soup

Crockpot Lasagna Soup is a comforting and hearty dish that delivers the rich flavors of traditional lasagna with the convenience of slow cooking, making it a perfect one-pot meal for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef For a richer flavor, add red wine while cooking.
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
Soup Base
  • 3 cups diced tomatoes Canned or fresh.
  • 2 cups beef broth Can be substituted with vegetable broth for a vegetarian version.
  • 8 ounces lasagna noodles, broken into pieces Break into smaller pieces for even cooking.
Cheese
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded Reserve half for topping.
  • 1 cup Parmesan cheese, grated For topping.
Seasonings
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a skillet, brown the ground beef with chopped onion and bell pepper. Drain excess fat.
  2. Transfer to a crockpot. Add diced tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours until the pasta is cooked.
  2. Stir in the ricotta cheese and half of the mozzarella cheese before serving.
Serving
  1. Serve hot, topped with the remaining mozzarella and Parmesan cheese.

Notes

This soup pairs wonderfully with a slice of garlic bread or a fresh salad. Store leftovers in airtight containers; it can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw overnight in the fridge before reheating.